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The Art of Fermentation: An In-Depth Exploration of
Essential Concepts and Processes from Around the World
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business account MP3 CD Publisher: Tantor Audio; MP3 - Unabridged CD edition (April 29, 2013)
Language: English ISBN-10: 1452662029 ISBN-13: 978-1452662022 Product Dimensions: 5.3 x 0.6 x 7.4
inches Shipping Weight: 4 ounces (View shipping rates and policies)
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Book Description
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation
ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in
ways that are simple enough to guide listeners through their first experience making sauerkraut or
yogurt, and in-depth enough to provide greater understanding and insight for experienced
practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural
evolution, health and nutrition, and even economics, this is primarily a compendium of practical
information-how the processes work, parameters for safety, techniques for effective preservation,
troubleshooting, and more. Featuring a foreword by Michael Pollan, The Art of Fermentation
provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers
of any kind who want to develop a deeper understanding and appreciation for arguably the oldest
form of food preservation, and part of the roots of culture itself. Listeners will find detailed
information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic
beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages);
beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in
agriculture, art, and energy production, and considerations for commercial enterprises. Sandor
Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and
only-of its kind.

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